Simple Pasta

Odette Williams, author of Simple Cake, turns to pasta in this cookbook. Most of the recipes grow from just three base doughs, which can be shaped and dressed in many different ways, so home cooks can build a wide range of meals from a small set of skills. Those who would rather buy their pasta can use store-bought varieties instead.

The selection pairs classic Italian dishes with more inventive combinations. Readers will find beet and carrot agnolotti finished with sage and hazelnut butter, creamy wild mushroom gnocchi, cacio e pepe, carbonara, beef short rib ragù served over pappardelle, zucchini and basil casarecce, a white bolognese, and orecchiette with crispy Italian sausage and broccolini.

Beyond the pasta, the book includes recipes for side dishes, drinks, main courses, and desserts. Its seasonal menus are built around produce at its peak, with pasta dishes meant to be distinctive and easy to remember. The overall aim is to help cooks host friends and family with the relaxed polish of Italian dining at home.